On this day of binge-drinking and misguided attempts to show off your jigging skills, here’s an easy-to-make and delicious recipe for Irish Soda Bread. Soda breads use baking soda instead of yeast as a leavening agent, and as far as we know, were first introduced to Ireland in the 1840s. Irish soda bread traditionally has a cross cut into the top before baking, which may help it to rise and/or keep away the devil. You can do other designs though; whatever tilts your tea kettle!
The somewhat surprisingly irate people over at The Society for the Preservation of Irish Soda Bread contend that there is only one “true” form of Irish soda bread, and any additional ingredients are an abomination to the bread and humanity (actually only a slight exaggeration). Nevertheless, if you want to add raisins, nuts, gummi bears, or even some green food dye to your soda bread, I say go for it.
The following recipe is from The Joy of Vegan Baking, by Colleen Patrick-Goudreau. The milk and butter in the recipe can obviously be either vegan or not.
Ingredients
- 2 cups (470 ml) milk
- 2 teaspoons white distilled vinegar
- 4 cups (500g) flour (can be whole wheat, white, or a mixture of both)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, melted
Preheat the oven to 425ºF (220ºC). Lightly grease a round 9- or 10-inch cake pan [I just used a cookie sheet and it worked out fine]. In a small bowl, combine the milk and vinegar. Let stand for 5-10 minutes.
In a large bowl, mix together the flour, baking soda, and salt. Add the milk and vinegar mixture and the butter, and combine until you have a sticky dough. Knead the dough in the bowl or on a floured surface for 10 to 12 strokes [Err on the side of handling the dough less].
Place the dough in the pan, and cut a cross [or smiley face] in the top. Bake for 40-45 minutes, or until the bottom has a hollow sound when thumped. Cool slightly before smoothing.
Soda bread is delicious when toasted lightly and buttered, or dunked in some soup or sauce. Enjoy!
